Monday, May 2, 2011

The simple act of Cake means celebration to me. And indeed, there's a lot to celebrate right now: May Day, the full-blown coming of spring and the imminent arrival of summer, my friend Kashy's birthday (happy birthday, Kashy!), the OBL news-- the list goes on. So much happiness to celebrate at the beginning of May!

Here's my celebratory cake: a celebration hummingbird cake, with sweet, incredibly moist layers packed full of banana, pineapple, and coconut, with the nutty crunch of pecans and the slightly sour and salty finish of cream cheese frosting. Usually, I'm not a big fan of a million and one healthy ingredients invading my cake space, but for some reason, a hummingbird cake, dressed up with the addition of coconut, just seemed perfect for the season. There's something about the changing weather, the noticeably longer days, and the softer light in the evenings that just makes me really want to eat fruit and nuts and vegetables more than I did during the winter. And berry and stone fruit seasons are right around the corner!

Okay, now, before you get your slice of cake, there's one last BIG piece of news to share--one last HUGE point of celebration. desserts for breakfast has been chosen as a finalist in Saveur magazine's 2011 Best Food Blog Awards for Best Baking and Desserts Blog.

You guys, words cannot express how hugely flattered and honored I am to be nominated by you all and to be chosen as a finalist by the editors at Saveur. I'm in such incredible company that I just can't really believe it. Thank you thank you thank you. Now, I have one more request, if I may: please, head on over to Saveur and VOTE for desserts for breakfast for Best Baking and Desserts Blog! The ultimate decision is up to popular vote, so go vote and tell all of your friends and family and family friends and postmen and barbers and everyone to go and vote, too! (You have to register, which is a wee bit annoying, but ye shall be rewarded with celebration cake and much gratitude from me. ;-))

So here's wishing everyone a happy upcoming May packed full of celebration and cake! If you have something to celebrate, share it with me below!

1. Preheat oven to 350 degrees F. Prepare three 6" round cake pans, greasing and flouring the sides and lining the bottoms with parchment paper rounds. If desired, wrap each pan with a bake-even strip. Set aside.
2. In a bowl, combine the flour, cinnamon, baking soda, salt, chopped pecans, and shredded coconut. Mix thoroughly. Set aside.
3. In a mixer bowl, combine the egg, egg yolk, and sugars and beat on high until smooth, about one minute.
4. Add the chopped pineapple, mashed bananas, vegetable oil, and vanilla extract to the egg mixture and beat until combined.
5. Add the dry ingredients to the wet in two stages, beating well after each addition.
6. Pour the batter into the prepared cake pans. Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out nearly clean.
7. Remove from oven and let cool on wire rack for about 15 minutes before turning the cakes out of the pans. For ease of frosting, freeze the cake layers.

1. Beat the butter on medium high for 2-3 minutes until light and fluffy.
2. Beat in the vanilla and coconut extracts.
3. Gradually beat in the sifted powdered sugar.
4. Gradually add the cold cream cheese, beating well after each addition. Use immediately to frost the cake.
5. In between each layer of the cake, sprinkle a layer of chopped and toasted pecans and fresh pineapple chunks.

You have to promise me that once I'm in the bay area you will be making this came for me and will let me eat the WHOLE thing!! I'm serious!Congratulations of the Saveur nomination Steph. u SO deserve it!

And you thought it was a long shot when I told you about the nomination! I knew, knew, knew you would make it this far, and I know there is more to come. You absolutely deserve it, and goodness, this gorgeous hummingbird cake is further proof! Cheering you on, my dear!

It's so lovely to see all the old favourite recipes coming back into fashion. I don't think I have tasted hummingbird cake since the 1980s...oops... just gave away my age!

But it NEVER looked stylish like yours does here! Those little rainbow dripple stripe things are quite something. Oh, I featured your strawberry and red wine macarons in a post about edgy pink and people have gone crazy for your image! Thought you may like to know.

I've been following this blog ever since your domo cookies and I've to say that I look forward to every single post of yours - be it your creative ideas or gorgeous photography! Glad you were one of the finalists :D

Congratulations Steph! Ari and I are very proud that our big sister blogger is finally getting the recognition she deserves. And guess what! I went to a friend's birthday party the other day, and someone had made your black forest cake with the chocolate trees! It was delicious, and I was proud to say that you had adopted us. Good luck!!

Congratulations! What an honour! I have seen Hummingbird Cake posts a lot lately, but I have to say yours is the only recipe that I bookmarked! You made it look so beautiful. I love the dripping rainbow effect on the icing.

LOVE humming bird cake- one of my old managers made me one for my birthday many years ago. She is from New Orleans and I appreciated her sharing her Southern family tradition. Beautiful- and just so yummy!

Congratulations Steph! Ari and I are very proud that our big sister blogger is finally getting the recognition she deserves. And guess what! I went to a friend's birthday party the other day, and someone had made your black forest cake with the chocolate trees! It was delicious, and I was proud to say that you had adopted us. Good luck!!

And you thought it was a long shot when I told you about the nomination! I knew, knew, knew you would make it this far, and I know there is more to come. You absolutely deserve it, and goodness, this gorgeous hummingbird cake is further proof! Cheering you on, my dear!